Preparation

Cut apricots in half lengthwise and remove pits. Place apricots in a bowl. Combine olive oil, honey, lime juice, thyme leaves and cayenne and gently toss with the apricots.

Preheat an outdoor grill to high heat and grill apricots about 2 minutes to a side or until golden and sizzling. Make a little crostini by brushing the bread slices with olive oil and cooking them on the grill until lightly toasted.

Arrange 2 apricot halves on each crostini; scatter with Rogue Creamery Smokey Blue Cheese and chopped almonds and garnish with a sprig of fresh thyme.

Recipe by Lynne Vea, PCC Chef

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

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